Colombia (COL) – Juan David Lora

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MICRO LOT#: 345

Name: Juan David Lora
Farm: Santa Rosa
Altitude (masl): 2000-2150
Village: Anatoli, Cundinamarca
Altitude: 1700 m.a.s.l
Variety: Castillo
Processing method: Mixed
Drying method: Over 15 days drying

The Dedicated Grower

Juan David Lora Ruiz is 34 years old and he has been renting the land where he grows coffee for 2 years now. He oversees 2 hectares planted in coffee and he sells the production to La Palma & El Tucán. He inherited his passion towards coffee and agriculture from his parents who were also farmers from Betania, Antioquia. The farm, Santa Rosa is located in the village of Anatolí, in the La Mesa municipality. At 1700 m.a.s.l the farm has approximately 6000 coffee trees plant-ed of traditional Colombian varieties He also has plantain trees, for both his consumption and for shade.

Before becoming part of the Neighbors & Crops program at LA PALMA Y EL TUCAN, Juan David claims he had many difficulties when drying his coffee because of the high levels of relative humidity. Nevertheless, according to him this problem has been solved, as LA PALMA Y EL TUCAN now oversees the entire processing and picking of the coffee. Furthermore, he says that working in the Neighbors &Crops program has generated better profits due the higher price at which coffee is purchased from him. We hope to continue this symbiotic relationship from grower to producer.

You can read more of the amazing coffees and quality from the Neighbors & Crops program at LA PALMA Y EL TUCAN from these blogposts by Collaberative Coffesource:

MEASUREMENT OF VARIABLES BEFORE FERMENTATION

Brix degrees: 7
PH Level: 5-May

MEASUREMENT OF VARIABLES IN DRYING BEDS

Number of hours in raised beds: 38
Humidity of coffee after drying beds (%): 18
Number of hours in mechanical drying machine, never exceeding 38°C: 37
Final Humidity (%): 10

MEASUREMENT OF VARIABLES AFTER FERMENTATION

Brix degrees: 7
PH Level: 3

MEASUREMENT OF VARIABLES DURING THE FERMENTATION PROCESS

Number of hours of Pre fermentation (anaerobic): 40
Number of hours in tank (aerobic): 30
Total Fermentation time (Hours): 70